“Man cannot live on chocolate alone, but woman sure can.”
Author Unknown
Author Unknown
Black Forest Gateau…
The Black Forest region (‘Schwarzwald‘) in Germany is essentially known for three distinctive features: its highlands, scenery and woods, the traditional cuckoo-clock, & the typical southern German dessert- ‘Black Forest Gateau’ or ‘Schwarzwälder Kirschtorte‘ ( literally “Black Forest cherry cake”) .
The Black Forest gateau consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings.
Here’s the one I baked for my mother’s birthday over the weekend. We don’t get maraschino cherries here, so I used regular canned cherries. The gateau was a delicious, light cake…& it disappeared in next to no time!!
It was finger licking good.
Chill it well for the flavours to mature!
YUM! YUM!!
Ingredients:
Sponge
Eggs – 6 (300gms)
Powdered Sugar – 150 gms
Flour – 125gms ( flour= half the weight of the eggs 150 gms – 3tbsp (for cocoa) i.e. 125gms )
Cocoa – 3tbsp
Cornflour – 2 tbsp (makes the cake texture lighter)
Baking powder – 1tsp
Salt – 1 pinch
Vanilla Essence/Extract – 1 tsp
Sponge
Eggs – 6 (300gms)
Powdered Sugar – 150 gms
Flour – 125gms ( flour= half the weight of the eggs 150 gms – 3tbsp (for cocoa) i.e. 125gms )
Cocoa – 3tbsp
Cornflour – 2 tbsp (makes the cake texture lighter)
Baking powder – 1tsp
Salt – 1 pinch
Vanilla Essence/Extract – 1 tsp
Cream – 500ml (whipping/35% fat)
Icing Sugar – 4-5 Tbsp
Canned cherries – 1 tin/approx 1 cup of chopped bits; reserve a few halves for the top; reserve the syrup too .
Juice of 1 lime
Cornflour – 1 tsp
Method:
- For the sponge:
- Preheat oven to 190deg C , reduce to 180deg C after 10 mins of putting the cake in.
- Line, grease & flour a 9″ tin; A spring form cake tin is always better.
- Sift the flour +cocoa + baking powder + salt + cornflour 3 times.
- Beat the eggs and sugar well with beater till very thick ribbon falls and holds in place for at least 5 seconds (beat for approx 10 mins)
- Add vanilla essence and beat for 1 min.
- Gently fold in the sifted flour; mix lightly so that air doesn’t escape.
- Turn gently into tin and bake for 30-35 mins till done.
- Once done, remove from tin after 5 mins and leave on rack to cool completely. Cut horizontally into 3-4 layers.
- Filling:
-
Mix a tsp of cornflour in the cherry syrup. bring about 1/2 cup of the syrup to a boil, add the cornflour mix, & boil till thick. take off heat, add lime juice, and leave to cool.
-
Whip the cream with 4tbs powdered sugar until thick and holds peaks. Reserve 1/2 for icing the top.
- Take the remaining cream & mix in the chopped cherries.
-
Place the bottom most layer of the sponge on your serving platter, spread 1/3 of the cherry syrup, spread 1/3 of the whipped cream and bits over it. Make sure you remember to sprinkle the layer with the syrup only after placing it in position on the serving platter.
- Repeat with remaining layers.
Melt some chocolate; cover the wrong side of the cleaned leaves with it; leave to set for about 10 minutes in the fridge. Peel off very gently. These can be made days in advance. Store in a cool place.
- Spread the remaining cream over the top and sides of the cake.
- Decorate with chocolate shavings, cherry halves, chocolate leaves, dragees etc.
- Chill well before serving.
A slice of ‘Schwarzwalder Kirschtorte’!
You are a passionate baker!
fab, fab, fab creation! We live in Munich, not far from Schwarzwald;) But i must admit that even though I have devoured the German black forest torte several times I still favour my first taste at Hot breads (in Chennai). You have brought back wonderful memories of my college days. We have a saying in Tamil that the hands that are so brilliant in the kitchen deserve a pair of diamond bracelets;)
wow! thts so professional and perfect. i really want to try that one day. where do you get the choc shavings from? or rather, how do u make those?
Wow!that cake looks soooooooo good 🙂 it has me drooooling. Am stopping at Sweet Chariot on my way back home 😉
Perfect!!!!!!!!!!!!
I am afraid to come to your blog, every post is post is delicious, I can feel the pounds crawling in my belly and my tights. Hahahaha. This is another masterpiece.
Thanks for sharing.
Cheers!
BTW, Can I add you to my blogroll?
Thanks Suganya.
Hi there Latha, u made my day…th e wrists are waiting!!
Hey Nags,thanks girl. I made the shavings out of melted chocolate. Spread melted choc on a cold marble slab;once its hardened up, hold a butter knife at an angle & push it outwards creating choc shaings. Very simple & very handy. Can be made & kept in advance.
Anu, hope u got to Sweet Chariots & are indulging in sweet nothings now!
Pushpa….thaaaaaaaaaaaaaaank you!
And Ben…what wud the garment industry do without us!! Ha Ha! INDULGE Ben..the time is now!! As for asking me if you can add me to your blogroll….I am honoured to be added!Pls do not embarass me! We are the ones with the baking powder power!
You won’t believe this…I had just watched “The Perfect Man”…in which the lady uses the cyber-name : “Passionate baker”…and then went to my blog…where I had a comment from Mr. Nutritionist :D…and I saw your comment on his blog!
Long winded I know!! But I love coincidences :))
Now that I have discovered your blog…I think I’m going to be an ardent follower 😀 You rock!
Lovely, as usual. I think I am running out of words to describe your creations! Honest. You have magic hands.
BTW, where do you source your cream. Where I am, I have only seen Amul and Ajantha.
Wow that looks oh so professional like the ones that you buy!!! Love the choc leaves!
absolutely super stuff…ALL of it. Could NEVER achieve such results…however hard i tried. Your ardent fan from the land of babushkas…
Wow I LOVE black forest gateaux! Your recipe looks so delicious, I love your chocolate leaves on top. 🙂
Fabulous!!!!!! such a lovely looking cake. Really breath taking. Loved every bit of it. Beautiful decor. Thx for sharing. I wish I could bake & decorate too.
This is one of my favorite cakes…yours, as usual, looks amazing!
Beautiful decoration! I’ve never tried making chocolate leaves before. (I hope if you have some time you can check out my blog’s cakes, hehe 🙂
I am loving your cookies too! Everything looks so good.
The cake is soooo beautiful! I’m always amazed with your creations 🙂
Wow, this looks gorgeous! 🙂
Just found your blog and I am impressed: You are definitely passionate about baking, everything looks so nice!
I like your Black Forest Cherry Gateau. Just perfect! I made a Schwarzwälder Kirschtorte this September – so I know it is a lot of work! 😉
Maraschino cherries are not typical, so your regular canned cherries did well and tasted great I supose.
Regards to India! I spent a week in your beautiful country in May 2005.
Thanks for dropping by Lost World; I love the uncanny connection.
Thanks Aparna; did you get my mail?
Rachel, Jeena, Rina, Meeso…thanks for your lovely comments.
Chhoti from the land of the babushkas…we inspire each other!!
Manggy, for heavens sake…look at your cakes & stuff!I spent hours surfing your blog…its fabulous! Love the lemon curd cake.
Great to hear from you always Anne…thank you.
Hi Barbara, Thanks for such inspiring words. They mean a lot to me. Thanks for the comment on the variety of cherries; makes me feel like I wasn’t too off the mark!
Once again..The cake looks fabulous..Exactly like the ones in a bakery..Any chance I could take some classes frm you?? Am seriuos …
I tried the cherry syrup for my daughters b’day and it was superb….I got a lot of appreciation for that and the credit goes to you. Thank you!
Your blog is an inspiration.
Deepti
Thank you very much!! My Black Forest Cake turned out great! I really appreciate your effort and dedication in making of this wonderful inspiring site.
Thanks for the wonderful recipes…I tried Black Forest gateau today and it came out really well.
D!! I made my version with your sponge cake!! It’s posted on my blog today!!!!
Hugs!!
I have been looking for a recipe like the ones I remembered. I’m going to try it today!
Hi Deeba,this cake,like all ur othr cakes luks so tempting and just perfect….truly a masterpiece! U have an amazing blog with lovely recipies..i have tried a few of them n they turned out v.well..I want to try dis black forest cake..!!..I have spotted fresh cheries here in my local market.I wanted to know can i make use of these instead of the canned ones..If yes,then then pls explain me how..i mean do i need to make a syrup or somthng with them or wat method to follow..?
Thanks in advance:-)
Meenal.
You are just too good, your blog inspires me so much…
I am just a beginner, made my first frosted cake last week. Going to try the black forest this weekend..just a quick question..there is no butter/oil for the sponge?
You are just too good, your blog inspires me so much…
I am just a beginner, made my first frosted cake last week. Going to try the black forest this weekend..just a quick question..there is no butter/oil for the sponge?
I tried ur blackforest cake and it turned awesome and i gifted to my husbands sis for her bday and u wont believe iam getting orders.love u lots.thanks so much.wouldu give me the recipe for ferarrorocher cake,choclate fantasy and truffle cake god bless
Hi there,
I love to bake and was looking for a good black forest cake recipe.
I noticed there is no butter/oil in the ingredient list, is it really like this?
I would love to try your cake.
Sonica
Hi Deeba, You hae a gorgeous blog with fabulous pictures!!! I'm going to make this cake this weekend for our anniversary, I hope it turns out good :), Thanks for sharing the recipe!!
Deeba, I have a question. I see that you have not used butter or shortening in the sponge/cake recipe, I was just wondering how that would turn out. Also, would the cake smell too eggy as we are using 6 eggs? Please do reply if you get time, I would really appreciate it. And forgive my silly questions, I'm an amateur baker 🙂
Hi Deeba,
I do share the same concern as Ambika.Is it possible to make a sponge/cake without butter.Please do reply,I would really appreciate it..I'm an amateur baker too & wish to make this cake on this weekend.
Truely divine creation, makes me feel like rushing to the nearest bakery to have some 🙂
I am surely going to try this one.
I tried this one but it did not turn out to be as good as yours. But it was appreciated by all in our family. Next time I want to try making it still better. I have already taken out prints of your recipe.
iam speechless dear by looking at ur cakes…
how long u whip the cream deeba approximate time .. i mean until it forms peak do we need to whip … can i use heavy cream or heavy whipping cream for this …
and is it granulated sugar 1hich u made into powder or icing sugar ?
eggs-6 iam kind of worried will it get any egg smell can u plz clarify this really looking forwar d to make this …
Hey i have a doubt regarding de cream used ..is it the normal cream or de whipped cream..s i used de whipped cream available in spray form..& de cream wasn't thick enough for de icing..it was flowing..:(
Super post, tienen que marcarlo en Digg
Bottomless
I made the cake two nights ago and it was fabulous. Gave some to my neighbours and they can’t stop singing it praises. I did use an alternative black cherry filling recipe by using a mixing a jar of sour cherry conserve with a reduction of 1 litre sour cherry juice (all available from Lidl for the folks in Ireland) as I didn’t have a tin of black cherries but it worked out super. My first try to make this cake. Very impressed with the recipe. You know your stuff!!
Hi Deeba!!
The cake looks so lovely and so easy to make that I’m going to make it for Grandpa’s 93rd birthday..
Tried your ginger cake recpie last time and it turned out to be awesome.
Keep posting new recipes for all of us to learn from…..
Another thing just wanted to bring to your notice that a few links on your bolg are broken..I was trying to view the Coffee Choco Chip pound cake but it gave me an error.
But really hats off to u for being such a passionate baker and sharing your brilliant recipes with us.. 🙂
hi deeba
i tried out this cake,and it turned out perfect.though i stuck to two layers only,iam an amateur,i did not want to mess up the cake
thank you for the recipe
check out my cake
http://cheriesstolenrecipes.blogspot.com/2011/06/black-forest-gateau.html
charishma
Hi Deeba….the cake looks divine, I love all your recipes and try them. The only place I get stuck is the icing part, I never get that smooth finish. Please give some tips for icing a cake too…thanks and await your reply.
Regards
Hi Deeba, I’m planning to bake this cake for my husband’s 30th b’day. I have few questions.
1. When you said Flour (for making sponge) does that mean all purpose flour/maida? Or any special flour or cake flour?
2. Generally, when I keep my frosted cake in the refrigerator and take it out after several hours the cake (sponge part)becomes hard. Though I keep it covered. What should I do for it?
Looking forward for your early response. Thanks!
Dear Passionate Baker,
Thank you so much for this recipe. I baked the same and I ve got a good textured cake most useful to make a Black Forest Cake:)
Hi Deeba,
Great recipe..will surely try this one..
Meanwhile I have half bottle of black cherry preserve with me so can you suggest a simple, beautiful and yum recipe that can be made out of it..
TIA
This is a great recipe. Loved the way u hv put down the recipe. Tried it few days back and it came out really really well. Everyone loved it. It was delicious, moist, soft.
Hi Deeba,
I love all your bakes and clicks. I have a quick query that I hope you can help me with. How many days do you think the sponge would stay good out of the fridge? I am planning to bake the sponges in advance for my hubby to take to India and assemble few days later for my in-laws’ anniversary. Even if I were to bake the sponge on the day before he leaves, it will have to stay outside the fridge for a full day. Will it be ok if he refrigerates it right away after reaching?
Thanks in advance,
Remya